Steak Mirabeau

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

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Buy good-quality anchovy fillets in olive oil and drain well. You could soak them for a few minutes in milk before draining well again, if you’re worried that the fillets you’ve got are just too unbearably salty, but do remember that the particular fierce rasp of the anchovy is what’s wanted here, so don’t attempt to drown it out. I love anchovies with meat and, if you wanted, you could just as easily use some lamb steaks here. You could leave out the olives and the criss-crossing business,